Recently I was assigned to a project that required my newly acquired skills to dabble with Spanish cuisine.  The only food factor of the Spaniards I was certain about was that they consume a lot of tortilla. Tortilla in South America is referred to as a sort of flat white bread, and tortilla in Spain is made with eggs. 

 Spanish bars and cafes often serve tortilla as an appetizer. But it’s best eaten with some chili fried sausages and some buttered savory bread. You can either treat yourself to a satisfying breakfast or become a true Espanola for the night and have it for dinner – Es Muy Bueno .

Ingredients

Directions

Wash, peel and fine dice the onion.

Wash, peel and slice the potato in to small pieces.

On a medium low flame, Heat up a tablespoon of olive oil in a saucepan and sauté the chopped onion.

When the chopped onion begins to turn golden brown, take it off the heat and set aside.

Pour two tablespoons of olive oil in to the saucepan, add the potato pieces in to the pan and cook until the potato has softened.

While the potato is cooking, whisk the two eggs in a bowl.

 Add the sautéed onion in to the egg and whisk again.

After the potato has cooked, take it off the pan and let the oil drain out.

Add the cooked potato in to the egg mixture, with half a teaspoon of salt and pepper and whisk for a few minutes.

Clean the pan of whatever residue.

Heat up a fresh tablespoon of olive oil, add the egg mixture and fry on both sides.

Once cooked, cut in to triangles and serve immediately.

Disasters, Warnings and Tip

Potatoes require quite a bit of salt, feel free to increase on it.

Typical Spanish recipes don’t often recommend slicing the potato in to small pieces, but it is cooks faster when it is and saves on the oil.

Be careful when flipping the omlette, if you aren’t, the omlette can sever.

I was listening to some old Spanish music while making this.

Serve this with some green olives.

While the potato is cooking, crush some pieces with the back of a spoon.

My senorita genes took over -  I had it for dinner. 

By Shazzana Hamid